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Slow-cooked veal belly with Jerusalem artichoke

by Angelo Sabatelli
  1. Veal pancetta, artichokes and crunchy Jerusalem artichokes
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This slow-cooked veal belly recipe is as much an ode to the Jerusalem artichoke as it is to veal, with artichoke crisps, purée and foam accompanying the meat, which has been cooked sous vide for 20 hours in a water bath for incomparable tenderness.

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Ingredients

Metric

Imperial

Veal belly

Jerusalem artichoke crisps

Artichoke purée

Jerusalem artichoke sauce

SAVE RECIPE

Equipment

  • Water bath
  • Bar sealer
  • Vacuum bags
  • Dehydrator
  • Blender
  • Hand blender

Method

1
Preheat a water bath to 63°C
2
Place the veal belly in a large vacuum bag with a pinch of salt and a little olive oil. Seal the bag with a bar sealer, then leave to cook in the water bath for 20 hours
3
After this time, plunge the vacuum bag into iced water to chill quickly, then cut into neat 4cm pieces. Keep in the fridge until ready to cook
4
For the artichoke crisps, cut each Jerusalem artichoke into 2mm thick slices on a mandoline. Steam until tender then place in the dehydrator for 3 hours
5
To make the purée, sauté the garlic and thyme in olive oil over a low heat then add the Jerusalem artichokes, a splash of water and seasoning. When the artichokes are soft, transfer to a blender and blitz until smooth
6
Preheat the oven to 180°C/gas mark 4
7
To finish the Jerusalem artichoke crisps, transfer to a baking tray and cook in the oven until completely crispy
8
For the sauce, cook the artichokes in the milk with a little salt and grated nutmeg then to make a sauce, adding more milk if necessary
9
When ready to serve, fry the veal belly pieces in a pan until warmed through and crispy and golden on the outside. Gently heat the veal jus in a pan
10
Reheat the Jerusalem artichoke sauce and blend using a hand blender until very foamy
11
To plate, add a line of the purée to each plate and drizzle some veal jus on top. Add a cube of the veal belly in the middle, then place a spoonful of the foam from the sauce next to it
12
Garnish with the Jerusalem artichoke crisps, nasturtium leaves and edible flowers. Serve immediately
First published in 2016
Angelo Sabatelli

It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces.

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